Creamy Potato Corn Chowder

This creamy potato corn chowder is a cozy, satisfying meal perfect for chilly days when you need something wholesome and soothing. It blends tender Yukon gold potatoes and sweet corn with aromatic vegetables simmered in a flavorful broth, then thickened gently to achieve a velvety texture without the heaviness of cream. This recipe brings comforting warmth to the table with fresh, simple ingredients that shine through each spoonful.

I first made this chowder on a rainy autumn day and it instantly became a favorite in my house. It’s now what I turn to when I want a comforting bowl that feels like a big warm hug.

Ingredients

• Vegetable bouillon powder: forms a savory base for the broth& choose high-quality for deeper flavor
• Yellow onion: provides natural sweetness and depth when softened
• Garlic: adds warmth and aroma& fresh minced garlic works best
• Celery ribs: bring subtle earthiness and texture
• Dried thyme: offers gentle herbal notes, better flavor than fresh for this slow-cooked style
• Chili flakes: add just a hint of heat and complexity
• Salt and freshly cracked black pepper: essential for seasoning balance
• Yukon gold potatoes: ideal for chowder as they hold shape well but become tender
• Frozen corn: sweet and convenient with minimal prep needed
• Fresh parsley: brightens and freshens the final dish
• Salted butter: enriches flavor and mouthfeel
• Olive oil: helps sauté veggies evenly
• All-purpose flour: thickens the soup for creamy consistency
• Apple cider vinegar: enhances brightness and balances the richness
• Whole milk: adds creaminess without heaviness& room temperature prevents curdling

Instructions

Prepare the Broth:

Combine four teaspoons of vegetable bouillon with eight cups of hot water to create a flavorful vegetable broth. Set it aside so the bouillon dissolves fully while you prepare other ingredients. A well-made broth is the backbone of this chowder.

Sauté the Aromatics:

In a large soup pot over medium-high heat, add diced yellow onion, minced garlic, diced celery, dried thyme, chili flakes, salt, black pepper, two tablespoons of salted butter, and one tablespoon of olive oil. Cook for about eight minutes stirring occasionally until all vegetables are softened and release their aromas. This step builds a flavorful and inviting base for the chowder.

Add Potatoes and Corn:

Turn the heat down to medium-low. Stir in half a tablespoon of apple cider vinegar, the small diced Yukon gold potatoes, and rinsed frozen corn. Cook these together with the aromatics for ten minutes, stirring gently. The goal is for the potatoes to start softening but remain slightly firm without breaking apart.

Add Broth and Milk:

Pour in the prepared vegetable broth and one cup of whole milk at room temperature. Scrape the bottom of the pot to lift any browned bits& this adds extra flavor to the chowder. Stir gently to combine all ingredients evenly.

Simmer Gently:

Keep the soup at a gentle simmer over medium-low heat. Stir occasionally as you cook until the potatoes are tender and the flavors meld, about twenty minutes. Avoid boiling to keep the milk from separating and to maintain a smooth creamy texture.

Thicken the Chowder:

Remove two cups of the broth from the pot and whisk in two tablespoons of flour until smooth and lump-free. Return this mixture to the pot and stir well. Continue simmering to allow the chowder to thicken to your desired consistency. This technique creates a luscious, creamy texture without heavy cream.

Finish and Serve:

Stir in the minced fresh parsley or sprinkle it on top just before serving to add a fresh herbal brightness. Serve the chowder hot and enjoy the comforting richness and warmth it brings.

Yukon gold potatoes are my favorite in this recipe because they hold their shape perfectly without turning mushy and add a buttery flavor that blends wonderfully with the sweet corn. This chowder always takes me back to cozy family dinners during fall where everyone gathers around with steaming bowls to share stories and warmth.

Storage Tips

Store leftover chowder in an airtight container in the refrigerator for up to four days. Warm gently on the stove with a splash of milk or broth if needed to loosen before serving. This chowder also freezes well. Just cool completely before transferring to a freezer-safe container and use within three months for best flavor.

Ingredient Substitutions

You can swap vegetable bouillon for chicken if you prefer a non-vegetarian version. Heavy cream may be used in place of milk for an even richer chowder but beware it will increase calories and heaviness. Fresh corn can replace frozen if in season and adds a touch more sweetness and texture.

Serving Suggestions

This chowder goes great with crusty bread or soft dinner rolls for dipping. A simple green salad dressed with lemon vinaigrette helps balance the richness of the soup. A sprinkle of sharp cheddar on top adds a nice touch of extra flavor.

This creamy potato corn chowder is both comforting and versatile, perfect for sharing with family any time of the year.

FAQs about Recipes

→ What type of potatoes work best for this chowder?

Yukon gold potatoes are preferred for their creamy texture and ability to hold shape during cooking.

→ Can I use fresh corn instead of frozen?

Yes, fresh corn kernels can be used and will add a sweet, crisp element to the chowder.

→ How do I prevent the milk from curdling in the chowder?

Simmer gently over medium-low heat and avoid boiling once milk is added to maintain a smooth texture.

→ What thickening method is used to achieve the chowder’s creamy texture?

A mixture of flour whisked into removed broth is returned to the pot to thicken the chowder naturally.

→ Can I substitute vegetable broth with another type of broth?

Vegetable broth is ideal for this dish, but chicken broth can be substituted for a richer flavor if preferred.